First of all, let's talk about the most familiar ordinary beef. In fact, there is nothing to say about this kind of ordinary beef, which is high in protein, fat and calories. As we all know, all cattle are cultivated by farms and efficient feeding techniques, and the content of trace elements in yak meat is particularly high. Iron can promote the regeneration of red blood cells, replenish blood, and prevent the occurrence of iron deficiency anemia, while zinc, a trace element contained in yak meat, can promote the synthesis of protein. The first time I ate yak meat, I went to Jiuzhaigou with a group and had a group meal at my hotel. The group meal of Jiuzhaigou tour group is not generally bad. When the waiter suddenly served a steaming beef hotpot, everyone was spitting.

A variety of amino acids: two times more than ordinary yellow cattle, richer in muscle fiber, more fragrant when chewed; There are no Tibetans in yaks, but there are yaks where there are Tibetans. Tibetans domesticate yaks and yaks raise Tibetans. I have never eaten Tibetan yak meat. I think most people should eat beef jerky for the first time. After all, dried yak meat is the most common and can be bought in supermarkets. It's the first time to eat it. It feels delicious and chewy. If I eat once, there will be a second time and a third time.

I don't comment on beef consumption, because we don't produce beef consumption in Hulunbeier, Inner Mongolia, but I can say that although Inner Mongolia beef is famous all over the country, the really high-quality beef belongs to Hulunbeier, Inner Mongolia. My family went to Tibet, Shangri-La, Daocheng Aden and Lugu Lake to play. They came from go on road trip and bought a lot of dried yak meat, which was delicious, soft and spicy. The child went to practice and sent me a box of food, including air-dried beef from Inner Mongolia. Let's talk about the interesting experience of eating yak first. On the way back to the station at noon one day, on the road by a river, our off-road vehicle stopped after meeting four or five Tibetans, some of whom asked us if we wanted yak in incomprehensible Chinese.

Yak meat must be delicious, rich in fiber and low in fat. The taste is not heavy, especially when it is slaughtered in 5438+ 10 June, the taste is the best. I love tendon meat.